Savory Brown Butter Consommé Recipes

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SAVORY CONSOMME RICE



Savory Consomme Rice image

Good served with roast chicken, roast beef, or country fried steak and gravy. Note: 2 4-ounce cans of chopped mushrooms (drained) may be substituted for fresh mushrooms.

Provided by KerfuffleUponWincle

Categories     Long Grain Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 small onion (chopped)
1/3 cup butter
8 ounces fresh mushrooms (sliced or chopped)
1 cup long grain rice (uncooked)
1 (10 1/2 ounce) can beef consomme
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsley
2 dashes garlic powder

Steps:

  • Preheat oven to 350 degrees.
  • Saute onion and mushroons in butter.
  • Add rice, consomme, water, salt, pepper, parsley, and garlic powder.
  • Pour into greased two quart pyrex dish. Cover and bake one hour at 350 degrees.

Nutrition Facts : Calories 336.2, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.6, Sodium 919.8, Carbohydrate 41.6, Fiber 1.6, Sugar 2, Protein 7.5

BAKED BROWN RICE



Baked Brown Rice image

Make and share this Baked Brown Rice recipe from Food.com.

Provided by JoAnn

Categories     Long Grain Rice

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup converted rice, uncooked
2 tablespoons butter
1 can beef consomme
1 can French onion soup
1 can sliced mushroom
parmesan cheese

Steps:

  • Melt butter in casserole dish.
  • Add rice and soups to dish and stir.
  • Cover and bake at 350 degrees for 30 minutes.
  • Remove from oven and sprinkle top with Parmesan cheese.
  • Return to oven and cook, uncovered, for additional 30 minutes.

Nutrition Facts : Calories 274.8, Fat 7.4, SaturatedFat 4, Cholesterol 15.3, Sodium 1104.5, Carbohydrate 44, Fiber 1.6, Sugar 2.8, Protein 8.7

SAVORY BROWN BUTTER CONSOMMé



Savory Brown Butter Consommé image

Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with ... well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients. This is just flavor in fluid form, which you can use in the same way you might use a soup or sauce.

Provided by Harold McGee

Categories     project, soups and stews

Time P3DT1h

Yield About 1 quart consommé

Number Of Ingredients 6

1 pound butter
2 1/2 tablespoons lemon juice
Finely grated zest from 1 1/2 lemons
3/8 cup soy sauce
1 1/2 teaspoons Tabasco sauce
1 package powdered gelatin (7 1/2 grams)

Steps:

  • Place large heavy-bottom pot over medium-low heat, and add butter. Cook until butter solids turn dark brown. Add juice, zest, soy sauce, hot sauce and 6 cups water. Bring to a simmer. Butterfat will rise to surface; skim off with large shallow spoon. Cook and skim for 20 minutes. Place a chinois or fine-mesh strainer over large bowl, line with cheesecloth and pour in broth.
  • Remove 1 cup broth; cool to room temperature. Sprinkle gelatin on it, and let rest 5 minutes. Stir into broth in bowl, blending well. Put in a covered container and freeze solid, possibly overnight.
  • Place in cheesecloth-lined colander over 2-quart bowl. Thaw in refrigerator until all liquid has dripped out, leaving gelatin behind, 24 to 48 hours. Save consommé from bowl, and discard gelatin. Can be frozen for 3 months. Use as broth with seared scallops or lobster ravioli, or as artichoke poaching liquid.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 61 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 39 grams, Sodium 894 milligrams, Sugar 1 gram, TransFat 2 grams

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